The Galley |
Penne con salsa di pomodoro fresco is a new item on the trattoria dinner menu at Campania.
by Cathy Swiney photos by Nancy DiGiorgio
Two in One Campania offers two dining experiences in one location
A
t first glance, it would be easy to assume Campania Café & Italian Gourmet Market can’t decide if it wants to be a casual café or a traditional trattoria.
My past experiences with restaurants that try to be too many things to too many people have fallen short. The good news is that Campania has proven it can do both — and well.
Lake Lake Norman Norman Currents Currents || June July 2009
A natural evolution Owners Vinnie and Nancy DiGiorgio opened the restaurant nearly one year ago as a small café where orders for salads, wraps, paninis, hot sandwiches and a limited number of traditional Italian dishes were placed at a counter. But as more customers came in searching for a restaurant-style meal and service, the DiGiorgios added a trattoria in the spacious room in the rear while keeping the café area in the front. Debuting in January, the Napoleone de melanzane alla caprese delights at Campania.
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trattoria features a dinner menu boasting simple yet inspiring Italian dishes. “In Italy, a trattoria is a small, family-run neighborhood restaurant, and that’s how we think of ourselves,” Nancy says. “Customers can come in and know Vinnie is in the kitchen, and Nancy’s in the dining room. We get to know them, and they get to know us.” Its location in an historic icehouse in quaint Davidson is a fitting spot. Two distinct atmospheres, both warm and inviting with an exposed beam ceiling and brick walls, set the tone for whichever style of meal you prefer. The stained concrete floors of the café in the front are dotted with small tables and accent lamp posts. In the rear, the tables in the inviting trattoria are covered with black tablecloths and adorned with a candle. Bench seating along the walls, wood flooring and Tuscan colors add a casual and warm feel to the large room. Inspired food Between them, the DiGiorgios have plenty of experience in the food industry. It’s Vinnie, a culinary Continued on page 41